Sugar Free, Low Carb Chocolate Cupcakes

The holidays are over, the baking I did all month long for Christmas cookie trays is finished. The comfort meals and fancy Christmas dishes are gone and it's time to start a new year! For our family that means doing a detox of all white, refined sugar and unhealthy carbs. I'm going to post some of my favorite sugar free version of recipes but also still
posting regular recipes as well. So if you are here for the low carb
and sugar free - welcome! Enjoy the delicious choices you might not
have even known were available. If you are here for the regular recipes
- welcome! I have thousands of those too!

Mix the protein powder, cocoa, ground almonds, baking powder, salt,
Erythritol, and Splenda in a large mixing bowl. Whisk or mix to blend.
Add the cold coffee or water, vanilla, egg and butter. Mix with an
electric mixer until blended well. Add the cream and carefully pulse so
it doesn't splatter, mix until blended.

Spoon batter into about 6 regular sized cupcake paper lined muffin tins. Fill about 3/4 full or to the top as they will fall while
cooling to a flat top (they don't stay peaked like sugar and flour
cupcakes do).

Bake at 350 until the centers are done, approximately 15-20 minutes. Test with a knife or toothpick in the center coming clean. Carefully remove and let cool completely before frosting.

** I made two batches yesterday and used Isopure Vanilla Whey Protein
for one batch and the Chocolate Isopure Whey Protein for the other. I
think both work equally well, but the second gives it just a hint of a
deeper chocolate flavor. I choose the Isopure brand because it's the only one I've found that is 0 sugar and 0 carbs.

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